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Devil's dung sounds like a less than appetizing ingredient
to add to your recipe, but when a pinch is used judiciously,
it is sinfully good.
Asafoetida is native to Iran, Pakistan
and Afghanistan. A perennial plant growing to about six feet
high, it is one of several species of ferula, or giant fennel.
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Asafoetida has finely toothed leaves, clusters many white or
yellow flowers in umbels and a hollow stem growing from a fleshy
taproot. It is the root that produces the spice. In summer,
the stems are cut from four-year-old plants and the root is
sliced. A gum is excreted which dries into a resin. This is
then crushed into a powder to produce the spice.
The name originates with the Persian word Aza, which means resin,
and the Latin word Fetida, which means smelly. Stinking gum
(another name for the spice) earns its name. When bought, you
will usually find it tripled wrapped for the smell can be quite
offensive. However, sauté it lightly in oil and it develops
a pleasant onion or garlic like aroma. A mere pinch is all you
need in any recipe.
Medicinally, asafoetida is used in Middle Eastern and Indian
herbal medicine for simple digestive problems such as gas, bloating,
indigestion and constipation. It has been used for respiratory
problems such as bronchitis, asthma and whooping cough. Like
garlic, asafoetida's volatile oil contains components such as
disulphides that leave the body via the respiratory system and
aid in the coughing up of congested mucus.
Asafoetida
has also been used as a sedative. It thins the blood and lowers
blood pressure. Although safe for adults, asafoetida may be
harmful to young babies.
One beneficial use for asafoetida's unpleasant smell is that
of a natural pesticide. Two of the sulfur compounds isolated
from asafoetida are similar to the insect repelling qualities
of marigolds and nasturtiums. Asafoetida's fetor will also repel
deer and rabbits.
In magic
and mythology, asafoetida is used to gain insight and to banish
all negative energy, evil spirits and demons. It is used to
invoke male gods, especially those of a phallic nature. One
myth claims that asafoetida developed from the semen of a god
of fertility when it soaked into the earth. Asafoetida is sometimes
worn around the neck as an amulet to ward off colds and fevers.
Although very reasonably priced today, in ancient times it was
a precious and expensive condiment. The Roman epicure Apicius
recommended adding an uncrushed piece of asafoetida resin to
a jar of pine nuts. When the asafoetida flavor was required,
a few of the pine nuts were crumbled and added to the dish.
Culinary uses of asafoetida include the flavoring of pickles
and sauces (it is one of the ingredients in Worcestershire sauce)
and it is used extensively in the Middle East to flavor spicy
vegetable dishes. Some people simply rub their broiling rack
with the spice prior to cooking meat.
Here are
a couple of recipes that can be prepared individually or together
as a vegetarian meal or as accompaniments to a meat dish.
Nutty
Rice with Mushrooms
· 1 cup of long grain brown rice, cooked
· 8 - 10 mushrooms, sliced
· A large fistful of chopped fresh parsley
· A small fistful of pine nuts
· Juice of 1/2 lemon
· 2 Tbsp. butter
· Pinch of ground asafoetida
· Salt and freshly ground black pepper to taste.
Sauté the mushrooms in the butter, pouring the lemon
juice over them after they are nicely browned. Lightly roast
the pine nuts for a few minutes in a small, unoiled pan, which
should be constantly shaken. Mix all the ingredients into
the cooked rice and reheat if necessary. Serves four.
Peppery
Tomatoes with Mushrooms
· About 1 lb. mushrooms, sliced
· 5 medium-sized fresh tomatoes, cut up
· 2 fresh jalapeno peppers, diced
· 2 Tbsp. olive oil
· 1/4 tsp. turmeric
· Pinch of ground asafoetida
· 1/2 tsp. ground cumin
· 2 tsp. salt
· 1/4 tsp. brown sugar.
Heat
the oil over a medium heat in a deep-sided, lidded frying
pan. Add the spices in the order listed allowing a few seconds
between additions. Stir in the mushrooms and lightly brown
them before adding the tomatoes, salt and sugar. Cook over
medium to high heat uncovered until the liquid from the tomatoes
has been reduced to a stew-like consistency. Cover and reduce
heat to simmer. Serve after about 10 minutes of simmering
or, even better, prepare ahead of time, allow to cool and
then reheat. A few hours of dormancy really develops the flavors.
This recipe will serve 2-4 as a side dish. Increase ingredients
proportionately if serving more or if preparing as main dish.
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